Bunyangabu is for those who like their coffee on the sweeter side. Roasted for espresso, it’s vibrant and complex. Green apple, blood orange and rhubarb lead the way, with a velvety finish that pulls it all together. After 32 years of sourcing coffees from around the globe, we’re excited to have our first from Uganda grace the menu. This coffee is a collaborative lot from Ugacof, one of Uganda's leading coffee processors and exporters, and Sucafina, designed to push quality forward in Uganda. A tailored lactic fermentation brings added depth and consistency, while supporting farmers. So, what is lactic fermentation? It’s a controlled, low-oxygen process where naturally occurring bacteria convert sugars in the coffee cherry into lactic acid. The result is a unique cup with more sweetness, clarity and structure.
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